Versatile Chicken Recipe
Versatile chicken is an herbed and oven cooked chicken. Prepaerd with buttermilk and added chicken bouillon to taste, the versatile chicken is cooked to a perfect golden color and can be served with a side salad.
Ingredients
| 1 (2 1/2- to 3-pound) broiler-fryer chicken, cut up | ||
| Buttermilk | 3/4 Cup (16 tbs) | |
| 1 tablespoon Chicken-Flavor Instant Bouillon | ||
| Oregano leaves | 1/2 Teaspoon | |
| Unsifted flour | 1 Cup (16 tbs) | |
| Paprika | 1 Teaspoon | |
| Butter margarine | 1/4 Cup (16 tbs), melted | |
Directions
In 1-cup measure, combine buttermilk, bouillon and oregano if desired; mix well.
Let stand 10 minutes; stir.
Place chicken in large bowl.
Pour bouillon mixture over chicken; toss to coat.
Let stand 30 minutes to blend flavors.
In paper or plastic bag, combine flour and paprika.
Add chicken, a few pieces at a time; shake to coat.
Place in 13 x 9-inch baking dish.
Drizzle with margarine.
Bake uncovered in preheated 350° oven 1 hour or until golden.
Refrigerate leftovers.
Let stand 10 minutes; stir.
Place chicken in large bowl.
Pour bouillon mixture over chicken; toss to coat.
Let stand 30 minutes to blend flavors.
In paper or plastic bag, combine flour and paprika.
Add chicken, a few pieces at a time; shake to coat.
Place in 13 x 9-inch baking dish.
Drizzle with margarine.
Bake uncovered in preheated 350° oven 1 hour or until golden.
Refrigerate leftovers.
Chef
